Potato Gratin Dauphinois
A classic French comfort dish featuring thinly sliced potatoes baked in a creamy garlic sauce with a golden crust. Perfect for cozy dinners and special occasions.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Total Time: 80-95 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: French
Ingredients
Scale
- 2 pounds (900g) potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) whole milk
- 2 cloves garlic, minced or crushed
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of nutmeg (optional)
- 1/2 cup (50g) grated Gruyère or Parmesan cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and slice 2 pounds (900g) of potatoes into thin rounds, about 1/8 inch (3 mm) thick. Soak them in cold water for 10 minutes to remove excess starch, then drain and pat dry.
- Grease an 8×8 inch (20×20 cm) oven-safe baking dish with 2 tablespoons of softened unsalted butter.
- In a mixing bowl, combine 1 cup (240ml) heavy cream, 1/2 cup (120ml) whole milk, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg. Stir until blended.
- Optional: Warm the cream mixture gently in a small saucepan over low heat for 5 minutes to infuse garlic flavor, but do not boil.
- Layer the potato slices in overlapping layers in the buttered dish. After each layer, pour some of the cream mixture over the potatoes. Repeat until all potatoes are layered, finishing with cream on top.
- Sprinkle 1/2 cup (50g) grated Gruyère or Parmesan cheese over the top, if using.
- Dot the surface with small knobs of butter evenly.
- Bake in the preheated oven for 60-75 minutes, or until potatoes are tender and the top is bubbling and golden brown. If the top browns too quickly, cover loosely with foil halfway through baking.
- Let the gratin rest for 10-15 minutes before serving to set and make slicing easier.
Notes
Soaking potato slices in cold water removes excess starch for a creamier texture. Warming the cream mixture with garlic infuses flavor and mellows raw garlic taste. Resting the gratin before slicing prevents it from becoming soupy. Cover with foil if the top browns too quickly. Use Yukon Gold potatoes for buttery flavor and better texture. For a cheese-free version, omit the cheese. Variations include adding herbs, using cauliflower for low-carb, or dairy-free substitutes.
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 320
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 27
- Fiber: 2
- Protein: 5
Keywords: Potato Gratin Dauphinois, French comfort food, creamy potato bake, classic gratin, holiday side dish